Grilled Baby Peppers in Oregano Vinaigrette
- Total Time
Widely available in most markets, sweet baby bell peppers grill up beautifully when skewered and tossed in a flavorful vinaigrette.
fresh oregano1 tsp, minced (plus extra for garnish)
olive oil1 tsp, extra virgin
white wine vinegar½ tsp
garlic salt½ tsp
ground cumin½ tsp
sweet mini baby bell pepper(s)1 pound(s)
cooking spray2 spray(s)
- In a small bowl, combine oregano, oil, vinegar, garlic salt and cumin.
- Place peppers in a large bowl and drizzle with dressing; toss to coat.
- Evenly divide peppers among 6 long metal or wooden skewers, threading them width-wise (make sure to soak wooden skewers in water for 30 minutes before use).
- Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook peppers, flipping once, until evenly charred, about 4 to 5 minutes per side. Remove from grill and serve warm or at room temperature; garnish with oregano if desired.
- Serving size: 1 skewer